//Cream of Broccoli Soup

Cream of Broccoli Soup

cream of broccoli soup topped with broccoli florets in a black rimmed white bowl on a black boardcream of broccoli soup topped with broccoli florets in a black rimmed white bowl on a black board

Cream of broccoli soup is the perfect comfort food on cold winter days. Ready in less than an hour and made almost entirely in one pot, this classic soup recipe is easy enough for a quick weeknight dinner and delicious enough for your next family meal.

cream of broccoli soup topped with broccoli florets in a black rimmed white bowl on a black boardcream of broccoli soup topped with broccoli florets in a black rimmed white bowl on a black board

Why This Recipe Works

Smooth, mouthwatering, and creamy this quick and easy cream of broccoli soup (adapted from my Cream of Mushroom Soup) is made in just one pot and takes less than an hour. Filled with fresh broccoli and a few other pantry staples, this soup is one of my go-to weeknight meals because it’s easy to make and easy to clean up.

Plus, this vegetarian soup is a sneaky way I can get my family to eat some greens. Surprisingly, broccoli is not a much loved veggie in my house, so I like to find creative ways to disguise it in soups like this, or in a mixed vegetable curry or pasta — I’ll try anything!

I chose not to use cream in this “cream” of broccoli soup. Instead, I pureed the broccoli and milk together, which creates a smooth, creamy texture. You can also garnish the soup with some cream before serving to add an extra layer of richness and flavor.

I like to serve my cream of broccoli soup with a toasted buttered bread or baguette to soak up every last bite.

broccoli soup topped with broccoli florets in a black rimmed white bowl on a slate boardbroccoli soup topped with broccoli florets in a black rimmed white bowl on a slate board

Step-by-Step Guide

How to Make Cream of Broccoli Soup

Boil Water

1. First, fill a saucepan with 3 to 3½ cups of water and add in ¼ teaspoon of salt.

top shot of salt in teaspoon measuring spoon over pot of boiling watertop shot of salt in teaspoon measuring spoon over pot of boiling water

2. Next, heat the water on medium to medium-high heat until it begins boiling.

top shot of salt water boiling in pottop shot of salt water boiling in pot

Add Broccoli

3. When the water has reached a boil, switch off heat and add in chopped broccoli florets. Give everything a stir so the broccoli florets are immersed in water.

TIP: I like to cut the broccoli into medium-sized florets for this cream of broccoli soup recipe. You can use fresh or frozen broccoli for this cream of broccoli soup, but I always say that fresh ingredients taste best.

top shot of broccoli in water in pot on stovetoptop shot of broccoli in water in pot on stovetop

Blanch Broccoli

4. Next, blanch the mixture for 15 to 20 seconds.

top shot of broccoli getting blanched in hot water in a pottop shot of broccoli getting blanched in hot water in a pot

Drain Water

5. Then drain all the water.

TIP: I like to set aside a few of the blanched florets to garnish the cream of broccoli soup before serving.

top shot of broccoli on strainertop shot of broccoli on strainer

Melt Butter

6. Now it’s time to begin the creamy mixture for your soup. First, heat 2 tablespoons of butter in the same saucepan or pot you blanched your broccoli in.

top shot of butter melting in pottop shot of butter melting in pot

Add Onions

7. After the butter has melted, add ¼ cup of chopped onions and ¼ or ½ teaspoon of chopped garlic.

top shot of onions, garlic, and butter cooking in pottop shot of onions, garlic, and butter cooking in pot

Sauté Onions

8. Now, sauté the onions on low to medium-low heat, stirring often until they soften.

top shot of onions softened in a pottop shot of onions softened in a pot

Add Flour

9. Next, add 1 to 1½ tablespoons of whole wheat flour or all-purpose flour to the sautéd onion mixture.

top shot of flour added to sautéed onion mixture in pottop shot of flour added to sautéed onion mixture in pot

10. Then continue to sauté for 2 to 3 minutes on low heat.

TIP: It is important to cook the flour so that its rawness is not felt in the soup later.

top shot of flour being sautéed in pottop shot of flour being sautéed in pot

Combine with Broccoli

11. Now it’s time to add the blanched broccoli to the soup mixture.

Top shot of broccoli florets in potTop shot of broccoli florets in pot

12. Then mix everything well.

Top shot of wooden spoon stirring broccoli florets in potTop shot of wooden spoon stirring broccoli florets in pot

Add Liquids

13. Now add 1½ cups of water or vegetable stock, and stir to combine well.

top shot of water being added in pottop shot of water being added in pot

Simmer Cream of Broccoli Soup

14. Now it’s time to let the cream of broccoli soup simmer. Cover with a lid and simmer on low to medium-low heat until the broccoli is tender (about 6 to 7 minutes).

top shot of covered pot with broccoli soup cooking insidetop shot of covered pot with broccoli soup cooking inside

15. Don’t forget to check occasionally. You want to take the pot off heat when the broccoli has become tender, and then let it become warm or cool.

top shot of wooden spoon stirring broccoli soup mixture in pottop shot of wooden spoon stirring broccoli soup mixture in pot

Heat Milk

16. While the broccoli mixture is cooling, heat 1½ cups of whole milk in a saucepan. It’s important not to overheat the milk – simply lightly heat and do not boil.

top shot of milk heating in pottop shot of milk heating in pot

Puree Broccoli Soup Mixture

17. When the soup mixture is still slightly hot or warm, use an immersion hand blender to blend the soup until the texture is smooth.

top shot of immersion blender pureeing broccoli soup mixturetop shot of immersion blender pureeing broccoli soup mixture

Add Hot Milk

18. Next, add hot milk to the pureed soup.

milk being added to the pureed broccoli soupmilk being added to the pureed broccoli soup

Mix Cream of Broccoli Soup

19. Now mix the soup thoroughly. Keep your pan on the stovetop and simmer on a low heat.

top shot of wooden spoon stirring milk into broccoli soup puree in pottop shot of wooden spoon stirring milk into broccoli soup puree in pot

Add Herbs

20. Next, add ¼ teaspoon oregano or your choice of dried or fresh herbs. You can add about 1 to 2 teaspoons of fresh herbs.

top shot of creamy broccoli soup with dried oregano added to the top in saucepantop shot of creamy broccoli soup with dried oregano added to the top in saucepan

21. Gently heat soup (do not boil). Occasionally stir.

top shot of wooden spoon stirring cream of broccoli soup in pottop shot of wooden spoon stirring cream of broccoli soup in pot

Add Salt and Pepper

22. Lastly, add salt and freshly crushed black pepper, as needed, plus a pinch of grated nutmeg. Mix again!

top shot of creamy broccoli soup with salt, ground black pepper and grated nutmeg added on the top in saucepantop shot of creamy broccoli soup with salt, ground black pepper and grated nutmeg added on the top in saucepan

Garnish and Serve

23. Finally, pour the soup into individual serving bowls and garnish with broccoli florets. You can also garnish with bread croutons, cream, cheese, or fresh herbs like parsley or cilantro.

top shot of soup in white bowl topped with three small broccoli floretstop shot of soup in white bowl topped with three small broccoli florets

Storage and Leftovers

I always store my leftover or make-ahead cream of broccoli soup in an airtight container in the refrigerator. If properly stored, your soup will last for 2 to 3 days in the fridge or up to 1 to 2 months in the freezer.

Tips

Expert Tips

  • Use fresh broccoli. While frozen broccoli florets will work well for this recipe, I always try to use fresh produce whenever possible. It’s important to make sure your broccoli is cut into small to medium pieces so that it is easier to puree. If you’re using frozen broccoli, you will need to allow it to thaw or put it in an Instant Pot to thaw before pureeing with the soup ingredients.
  • Make ahead of time. Cream of broccoli soup is the perfect meal to freeze and eat later (you can also store your leftovers this way). Simply thaw your soup and use your hand immersion blender to remix the soup before serving. This soup will last up to 1 to 2 months in the freezer.
  • Make it vegan: Prepare the soup with olive oil and almond milk or lite coconut milk. Simply warm either of the almond or coconut milk and do not heat or boil them. With coconut milk, the lovely flavors of coconut will be felt in the broccoli soup.

FAQs

What do you serve with cream of broccoli soup?

This broccoli soup can be served plain or with a toasted buttered bread or baguette.

What type of onions should I use?

You can use red, white or yellow onions.

How do I thicken cream of broccoli soup?

To adjust the consistency, you can either add cream or add a little extra flour. Both of these methods will help to thicken the consistency of the cream of broccoli soup.

Can I freeze cream of broccoli soup?

Absolutely! This is a great make-ahead meal that can be made and frozen ahead of time for up to 2 months.

More Soup Recipes to Try!

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Cream of broccoli soup is the perfect comfort food on cold winter days. Ready in less than an hour and made almost entirely in one pot, this classic soup recipe is easy enough for a quick weeknight dinner.

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins



Servings 2

Blanching broccoli florets

  • First break the broccoli into small or medium-sized florets or you can chop them.

  • Heat water with salt in a pot. Let the water vigorously boil.

  • Switch off the heat and add the broccoli florets.

  • Blanch for about 15 to 20 seconds and then drain the florets. Reserve a few broccoli florets for garnish.

  • The above blanching method is to get rid of the insects in the broccoli.

Cooking broccoli

  • Then add the drained broccoli. Mix well.

  • Add water or vegetable stock.

  • Mix again thoroughly and cover the pan with its lid.

  • Simmer until the broccoli is cooked well and tender. Cooking broccoli takes about 6 to 7 minutes.

  • Do check while the broccoli cooks a couple of times

Heating milk

  • In the meantime heat milk on a stovetop or in the microwave.

  • No need to boil, simply heat the milk.

Pureeing broccoli soup mixture

  • When the soup mixture is still slightly hot or warm, using an immersion hand blender, blend the soup until smooth in the same sauce pan. You can also blend in a regular blender.

Making cream of broccoli soup

  • Add hot milk to the pureed soup and combine well.

  • Keep the soup pan on the stovetop and begin to simmer on a low heat.

  • Season with oregano or any dried or fresh herbs of your choice. You can include about 1 to 2 teaspoons of fresh herbs.

Gently heating soup further

  • Simply gently heat through the soup. No need to bring it to a boil. Stir occasionally.

  • Lastly season with salt, freshly crushed black pepper and ground or grated nutmeg.

  • Pour soup into soup bowls and garnish with broccoli florets.

  • Serve cream of broccoli soup hot, as it is or with toasted buttered bread or baguette.

Serving suggestions

  • Instead of garnishing with blanched broccoli florets, you can garnish broccoli soup with bread croutons, cream, cheese, or fresh herbs like parsley, basil or cilantro.

Storage suggestions

  • Store any leftover or make-ahead cream of broccoli soup in an airtight container in the refrigerator.

  • If properly stored, your soup will last for 2 to 3 days in the fridge or up to 1 to 2 months in the freezer.

  • Use fresh broccoli. While frozen broccoli florets will work well for this recipe, I always try to use fresh produce whenever possible. It’s important to make sure your broccoli is cut into small pieces so that it is easier to puree. If you’re using frozen broccoli, you will need to allow it to thaw or put it in an Instant Pot to thaw before pureeing with the soup ingredients.
  • Make ahead of time. Cream of broccoli soup is the perfect meal to freeze and eat later (you can also store your leftovers this way). Simply thaw your soup and use your hand immersion blender to remix the soup before serving. This soup will last up to 1 to 2 months in the freezer.
  • Make it vegan: Prepare the soup with almond milk or lite coconut milk. Simply warm either of the almond or coconut milk and do not heat or boil them. With coconut milk, the lovely flavors of coconut will be felt in the broccoli soup.

Nutrition Facts

Cream of Broccoli Soup

Amount Per Serving

Calories 286 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 48mg16%

Sodium 805mg35%

Potassium 638mg18%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 13g14%

Protein 10g20%

Vitamin A 1269IU25%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 94mg114%

Vitamin D 3µg20%

Vitamin E 1mg7%

Vitamin K 106µg101%

Calcium 272mg27%

Vitamin B9 (Folate) 89µg22%

Iron 1mg6%

Magnesium 45mg11%

Phosphorus 236mg24%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This cream of broccoli soup recipe from the blog archives (February 2014) has been republished and updated on 14 February 2021 with a video, detailed step-by-step photos, my expert tips and faqs.